HOW TO MAKE IT:Pre-heat oven to 350 degrees. Cut the ends off each brussel sprout, and then slice them into halves. Place them on a cookie sheet and spray them with butter flavored cooking spray. Sprinkle generously with garlic powder and black pepper. Place in oven and bake for about 20 minutes.

In a skillet cook bacon over medium heat until crispy. Let cool for a few minutes than chop the bacon into small pieces and set aside.

Chop or hammer out raw almonds and set aside. Grate pecorino cheese and set aside.

Remove brussel sprouts from oven and let cool off. The sprouts should be a little crispy on top and somewhat tender all over but not mushy. Once cool, chop the brussel sprouts.

In a bowl, drop in chopped brussel sprouts, bacon, cheese and almonds and blend together.

Dressing:Get out a small mixing bowl. Mince shallots and put in bowl. Slice and juice lemon and orange into bowl, removing any seeds from the bowl. Pour in olive oil and sprinkle a little black pepper and kosher salt for taste. Whisk all ingredients together and set aside.

I use Kale in veggie drinks, salads and other dishes. It is a super food and is one of the most nutrient dense foods that's packed with vitamin C and K. It is a good, plant-based source of calcium. It's also a weight-loss friendly food!

I wanted to create a Kale salad that included a softer lettuce, to balance it out. Kale tends to be a little more coarse. I chose Butter lettuce because I love how light weight it is and the leaves are big enough that they can be used as a substitute for bread for wraps, sandwiches or burgers..

​This salad is light, fresh and includes some of my favorite foods I like to eat. It's so delicious you can have it for lunch or dinner. We roast cauliflower, asparagus and broccoli on a regular basis and use it inside salads for lunch the next day, or as a side dish for dinner.

WHAT'S IN IT?

2 c. organic butter lettuce

2 c. organic baby kale

1/4 c. organic swiss cheese shavings

6 organic button size mushrooms, diced

1/2 c. organic roasted cauliflower

4-5 oz organic grilled chicken breasts, diced

1 tbs. organic extra virgin olive oil

1-2 tsp aged white wine vinegar

1 tsp pesto

HOW TO MAKE IT:Add butter lettuce, kale, swiss cheese, mushrooms and cauliflower to a large salad bowl. Place your diced chicken in a small bowl and blend in the pesto. Mix the pesto chicken in with your salad. In a small bowl add your olive oil and vinegar. Mix the two ingredients with a fork and pour it over your salad. Toss your salad and serve.

redtangerine

​I love sharing recipes that will make a difference in the way you look and feel. My healthy homemade treats will make your mouth water. Eating well and exercising on a regular basis plays a huge part in feeling mentally and physically well.